Immobilized enzyme technology for food applications

Walsh, Marie K.

doi:10.1533/9781845693718.1.60

Cited by 13 publications

(13 citation statements)

References 112 publications

(88 reference statements)

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“…The application of β-galactosidase in industrial processes mainly depends on the hydrolysis reaction conditions (Dutra Rosolen et al, 2015). β-Galactosidase is used for dairy products which have pH differences (Walsh, 2007), for example, sweet whey and bovine milk pH 6.0 -7.0 and acid whey pH have less than 5.0 (Dutra Rosolen et al, 2015). Enzymes are extremely sensitive to the pH of the reaction medium and therefore each β-galactosidase has an optimal pH in which it reaches maximal activity (Scopes, 2002).…”

Section: Characterisation Of β-Galactosidasementioning

confidence: 99%

The comparison of commercially available β-galactosidases for dairy industry : review

Zolnere¹,

Ciproviča²

2017

Research for Rural Development

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β-Galactosidase (EC 3.2.1.23) is one of the widely used enzymes for lactose-free milk production and whey permeate treatment. Enzymes can be obtained from microorganisms, plants and animals. Nowadays, microorganisms are becoming an important source for production of commercially available enzymes, which are of great interest and offer several advantages such as easy handling and high production yield. The aim of this review was to summarize findings of research articles on the application of commercially available β-galactosidase preparates in dairy industry, to analyse and compare the most suitable β-galactosidase commercial preparates for lactose hydrolysis. The results showed that the main factor to choose an appropriate β-galactosidase for lactose hydrolysis was reaction condition. Enzymes from microorganisms contain a wide range of optimal pH from 4.0 (Penicillium simplicissimum and Aspergillus niger) to 8.5 (Bacillus subtilis). The greatest commercial potential have enzymes obtained from fungi (Aspergillus oryzae and Aspergillus niger) and yeasts (Kluyveromyces lactis and Kluyveromyces fragilis). Fungal origin enzymes are more suitable for the hydrolysis of lactose in acid whey due to its acidic pH but yeasts origin enzymes for milk and sweet whey. In the study, commercial preparates from different suppliers with the purpose to analyse their lactose hydrolysis potential and give more detailed characteristics of each preparate advantages and drawbacks were also summarized.

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Section: Characterisation Of β-Galactosidasementioning

confidence: 99%

The comparison of commercially available β-galactosidases for dairy industry : review

Zolnere¹,

Ciproviča²

2017

Research for Rural Development

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“…Bio-oils also contain slight amounts of free fatty acids [25], which are also released by the hydrolysis of triglycerides [26]. The major fatty acids in PO are oleic-, palmitic-, lenolenic-, and stearic-acids, while as the major fatty acids in SBO are linoleic-, oleic-, palmitic-, lenolenic-, and stearic-acids [15,[27][28][29][30]. The unsaturated/saturated ratio of fatty acids in PO and SBO is in the range of 1.04-1.32 and 5.35-6.14, respectively.…”

Section: Solubility Aspectsmentioning

confidence: 99%

Unfilled Natural Rubber Compounds Containing Bio-Oil Cured with Different Curing Systems: A Comparative Study

et al. 2022

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This study focuses on the properties of unfilled natural rubber compounds containing bio-oils cured with a peroxide curing system and then discusses the comparisons to those cured using the sulfur system from our previous work. Two types of bio-oils, i.e., palm oil and soybean oil, were used, and distillate aromatic extract (DAE)-based petroleum oil was employed as a reference. The bio-oils caused no significant change in the vulcanization of rubber compounds cured using peroxide. However, the compounds containing bio-oils and cured with sulfur showed a faster vulcanization than the ones with DAE. The bio-oils strongly affected the crosslink density of rubber compounds in both curing systems. The use of bio-oils caused a low crosslink density due to the possible implication of curing agents to bio-oil molecules. The properties of rubber compounds dependent on the different levels of crosslink density were also investigated. The results revealed that when the crosslink density increased, the modulus, tensile strength, and hardness of the rubber compounds increased and the elongation at break and compression set decreased. The use of bio-oils in the rubber compounds cured with different curing systems gave low modulus at 300% strain, tensile strength, and hardness but high elongation at break and compression set when compared to the ones with DAE. However, no significant change was observed for the compression set of the rubber compounds cured using sulfur. With the presence of bio-oils, the properties of rubber compounds cured with sulfur system deteriorated less than those of the ones cured with peroxide.

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“…However, the advent of recombinant DNA technology in the 1980s has enabled the production of industrial enzymes at relatively low cost and, crucially, their modification to facilitate industrial processes (Hjort, 2007). Enzymes can also be immobilized onto solid supports, allowing reuse of the enzyme and facilitating the recovery of the product without contamination with the enzyme (Walsh, 2007).…”

Section: Enzymes From Extremophiles In Food Processingmentioning

confidence: 99%

“…One of its applications is the synthesis of aspartame, which is made from aspartic acid and phenylalanine. The enzyme recognizes only the L-isomer of phenylalanine, and the ␤-carboxyl group of the aspartate does not require protection, ensuring that only one isomer is made (Walsh, 2007). Thermolysin is also used for the production of bioactive peptides from milk and whey proteins (Ortiz-Chao and Jauregi, 2007).…”

Section: Enzymes From Thermophilesmentioning

confidence: 99%

The Role of Extremophilic Microorganisms and their Bioproducts in Food Processing and Production

Irwin

2012

Extremophiles

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Immobilized enzyme technology for food applications

Cited by 13 publications

References 112 publications

The comparison of commercially available β-galactosidases for dairy industry : review

The comparison of commercially available β-galactosidases for dairy industry : review

Unfilled Natural Rubber Compounds Containing Bio-Oil Cured with Different Curing Systems: A Comparative Study

The Role of Extremophilic Microorganisms and their Bioproducts in Food Processing and Production

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